Easter Bunny Tail Rolls

I was so excited to make these bunny tail shaped rolls for Easter when I saw this posting from Kara's Kitchen Creations. Remember the turkey shaped-rolls I posted for Thanksgiving? I just love little ways to put more festivity on the table!Aren't they so cute?
And, it helps when they are the most delicious rolls in the world. I'm serious. My mom got this recipe from her neighbor and friend, Juli. They are buttermilk rolls and SO soft and moist and flavorful and just melt-in-your-mouth rolls. I think they're better than (dare I say it?) the Lion House rolls! Hope she doesn't mind me giving out the recipe! You've got to make these (now that Easter's over, you can just do crescents)!

Juli's Buttermilk Rolls:

4 cups buttermilk (or 4 cups milk + 4 Tbsp vinegar)
2 cubes of butter, softened
1 cup warm water
3 Tbsp yeast
1 cup sugar
2 eggs, beaten
1 Tbsp salt
1 tsp baking soda
8–10 cups flour

In a saucepan, heat buttermilk and butter over medium-low to low heat. It will look weird, but don't let it get to cheesy looking.
In a separate bowl, combine water and yeast and cover until bubbly.
Make sure milk and butter mixture is not too hot, and pour it into your mixing bowl. Mix sugar, eggs, salt, baking soda, yeast mixture and flour (a cup or two at a time) into milk mixture. Mix well. Cover and let rise about 30 minutes. Roll out into crescents. Let rise 20–30 more minutes. Bake at 350ยบ for 12–15 minutes. If bottoms are getting dark before the tops are done, switch to the upper rack halfway through.

Note: this recipe makes a lot! It can easily be halved. Be careful not to do the whole batch if you're only using a standard size KitchenAid, it won't fit!

Yum! We have some leftover rolls in the freezer that are calling my name!


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